Roasted frozen cauliflower is easy to make and comes out wonderfully caramelized and flavorful.
You just need to be patient - it takes a bit longer than fresh cauliflower, but it's still ready in about an hour.
I'm so grateful for frozen vegetables! Produce is always a bit of a struggle, isn't it? You try to buy enough to last you about a week, no waste, no spoilage. But despite your best intentions, fresh produce doesn't always last for the entire week.
That's when frozen vegetables save the day! They are always there in the freezer, patiently awaiting their turn. When I'm out of fresh veggies, I'm always grateful to have them on hand, and roasted frozen cauliflower, caramelized and delicious, is a great example of how good they can be.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Frozen cauliflower: I use two 1-pound bags of cauliflower florets.
- Olive oil spray: I use it to spray the pan and the cauliflower florets. You can use olive oil and drizzle it on the cauliflower, but I like the convenience of spraying and the way it evenly coats the veggies.
- To season: Kosher salt, freshly ground black pepper, garlic powder, and dried thyme.
Variations
- You can use melted butter instead of olive oil.
- Sometimes, I use dried oregano instead of thyme.
- If you like your food spicy, add a pinch of cayenne.
- During the last 15 minutes of cooking, sprinkle the florets with grated parmesan.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Preheat your oven to 400°F. This is a good temperature for slowly caramelizing the outside of the cauliflower while making the inside tender - almost buttery.
Scatter the cauliflower florets over a parchment-lined, olive-oil-coated rimmed baking sheet. Spray the florets with olive oil and season them with spices.
Bake the cauliflower until it's golden brown. In my oven, this takes 45-50 minutes. I would start checking after 40 minutes, just in case.
Expert Tip
Frozen cauliflower florets are typically not all the same size - in fact, they greatly vary in size - but that's fine. Don't worry about it. You can bake them all together.
Recipe FAQs
No. To preserve its freshness and texture, you should bake it from frozen.
Yes, and this is especially true for cauliflower. It's obvious that one can use frozen cauliflower to make mashed cauliflower or microwave cauliflower. But as it turns out, you can also successfully roast it.
As long as you're patient and let the cauliflower slowly caramelize in a 400°F oven, you'll be rewarded with gorgeous, browned, and delicious cauliflower.
No. The only difference between frozen and fresh is that frozen cauliflower doesn't crisp up when baked as much as fresh does. It's tender and buttery. But it's very, very good!
Serving Suggestions
This is a versatile side dish that works with so many main dishes! But since I cook it in a 400°F oven, I like to serve it with an entree that I can cook in the same oven. So I often serve it with one of the following:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I keep them in a glass food storage container, as shown in the photo below:
Reheat them gently in the microwave at 50% power, or enjoy them cold in salads. They make a great addition to this simple arugula salad.
More Cauliflower Recipes
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Recipe Card
Roasted Frozen Cauliflower
Ingredients
- Olive oil spray - extra-virgin
- 2 pounds frozen cauliflower florets
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper. Spray the parchment paper with olive oil.
- Arrange the frozen cauliflower florets in a single layer on the prepared baking sheet. They won't all be the same size - that's OK. Don't worry about it.
- Spray the florets with olive oil and sprinkle them with salt, pepper, garlic powder, and dried thyme.
- Bake the florets until golden brown, for 45-50 minutes. Serve immediately.
Video
Notes
- I use it to spray the pan and the cauliflower florets. You can use olive oil and drizzle it on the cauliflower, but I like the convenience of spraying and the way it evenly coats the veggies.
- During the last 15 minutes of cooking, you can sprinkle the florets with grated parmesan.
- To preserve its freshness and texture, you should bake the cauliflower from frozen. Don't thaw it before using it in this recipe.Â
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power, or enjoy them cold in salads.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Katie
I roasted some cauliflower from frozen today using this recipe, and it turned out great! Thanks for the recipe!
Vered DeLeeuw
You're very welcome, katie! I'm so glad you liked it. Thank you for taking the time to leave a comment.